CHARGRILLED BEEF EYE FILLET
1kg beef eye-fillet, trimmed 1kg mini microwavable potatoes 2 tbsp olive oil
cup light sour cream 1 tbsp mayonnaise ¼ cup chopped chives salad leaves, to serve SMOKY CHERRY RELISH 1 tbsp olive oil 2 eschalots, thinly sliced 2 garlic cloves, crushed 2 tsp smoked paprika ½ cup dry sherry 300g frozen pitted cherries 1 cup beef stock 2 tbsp red-wine vinegar 1 Preheat barbecue on high. 2 Rub beef with olive oil and season generously. Sear over hottest part of barbecue 10 mins, turning, until browned on all sides. Transfer to a flameproof roasting tray, return to barbecue, close lid and cook 15-20 mins for medium rare, or until cooked to taste (can roast in a hot oven, 200°C). Rest, loosely covered with foil, 10 mins. 3 SMOKY CHERRY RELISH In a medium saucepan, heat oil on high. Saute eschalots 2 mins until golden. Add garlic and paprika and cook 30 secs. Stir in sherry to deglaze. Add cherries and stock and bring to boil. Reduce heat to low and simmer, partially covered, 35-40 mins until thick. Uncover, stir vinegar through and season. Set aside.
4 Cook potatoes following packet instructions. When tender, lightly crush. In a large frying pan, heat on high heat. Fry potatoes, turning, 6 mins until golden all over. Drain on paper towel.
5 In a small bowl, whisk sour cream and mayonnaise until smooth. Dollop over potatoes, sprinkle with chives and serve with sliced beef and cherry relish.